Official Pu of the day

[lordsbm]

2 cheap tuition shu I had earlier One horrible the other drinkable.

[futurebird]

Aged shu isn't that expensive. I'm really wary of younger shu... or shu with no reviews!

Even good shu is just "nice" never amazing. (well someone prove me wrong!)

[lordsbm]

actually shu can have good interesting taste. Personally, I'm always looking for natural (as in not infused) aged nuo flavour shu.

To my understanding it may not be from expensive grade shu. Normally it can start developing this flavor around 5 years stored. I have some 23 years old shu bricks that have this flavor. My parents got them from China at scam prices for what I believe low grade material. But they come with certificates (unless IMHO). There's even 4 square bricks that are 30+ years old.

First 3 steeps, you get slight bitter taste with good consistency. Very smooth. After that you get the rich nuo flavor with mild sweetness, normally lasts till steep 7-8. Then the nuo flavor mellow and the sweetness become that from rock sugar.

Actually I find aged shu (even better if it's aged lao cha tuo) is better appreciated if u cook it with iron pot or stainless steel. Learned this from China forums. The flavor is better and most of the time is sweeter.

This can even make US$2 semi-aged shu brick drinkable, which it'll taste horrible if you brew/steep. Of course I'm speaking in term of my family taste for shu. Weather if it suits you, is another matter

[AdamMY]

Some 2009 Plantation Nannou from Essence of Tea.

My storage really is not the best it is starting to go a bit flat.

[ChengduCha]

Even good shu is just "nice" never amazing. (well someone prove me wrong!)

There is plenty of good shu, but arguably there is a lot more complete rubbish on the market compared to sheng (I'd say over 90% of all shu is barely drinkable in China), mainly due to the fact that it's not easy to see if very low quality material was used to make it before you taste it.

Amazing depends on your definition, expectation etc. but if you get "amazed" every day you'll get bored of it sooner or later anyway.

Your sources are what matters. I only know one dealer in China that has great shu.

The shu other dealers give me to taste is usually very average at best.

[edkrueger]

There is a lot rubbish sheng out there...

[lordsbm]

IMHO, horrible/undrinkable shu can be used to make tea eggs

[TomVerlain]

Actually I find aged shu (even better if it's aged lao cha tuo) is better appreciated if u cook it with iron pot or stainless steel. Learned this from China forums. The flavor is better and most of the time is sweeter.
:

Hoiw does one cook shu like this ? Have you tried it ?

[lordsbm]

Hoiw does one cook shu like this ? Have you tried it ?

That's what I normally do for my daily shu kouliang. I believe origin was from olden days where people boil tea daily as cu cha, where fancy teapots and gaiwan are luxury items

It's just simple boiling of shu in stainless steel or cast iron teapot with high flame for a few minutes (how long depends on the shu), then let it cool off for a 5-20mins (depends on shu again) before drinking.

IIRC, one of the TCM method of preparing shu is cook in claypot. I never tried though.

[lordsbm]

Had this earlier This is value for money for above tuition tea standard

Edit: Anyone in Singapore who would like to try can pm me

[JakubT]

2012 Myanmar Beyond the small Mengsong mountain gushu. Young, strong, relatively tasty, fruity-floral (given the youth; young pu drinkers may love this one). Good ku and huigan. When looking at the leaves (and tasting the tea), I don't think it's a pure gushu, but a mixture of younger and older trees (which is not a bad think, it sure is tastier than pure gushu, to me). I can see why people like this one so much... Aside its qualities, the cake is cheap.

[jayinhk]

Warehouse stored shu from right across the street; the dealer's highest grade of loose shu. Much, much better after several months of airing out and it has my tummy rumbling like sheng. It wasn't all that pleasant when I first got it, but it is great drinking now!

[futurebird]

I'm feeling sick
Drinking Liu An and trying to rest.

[jayinhk]

I wish you a speedy recovery!

[debunix]

2005 Menghai 'early spring' tuo today--it's closing in on 'aged' by the calendar, and was particularly tasty today--a touch of bitter when I overbrewed an early infusion, but the flash starts and long leisurely late infusions--probably more than 20 altogether--were just delicious, herbaceous, crisp, sweet, not so earthy. Mmmm.